We have been asked on a few occassions whether or not we have Greek Pizza. In fact, we actually had someone give us a great review but said our pizza was Greek style. Something that we were taken back by, since we don't offer Greek style pizza. While we love Greek food, and I can make an excellent baklava, the pizza is definitely not Greek pizza. The previous place that was here did sell Greek Pizza, so I can understand the misconception some people have.

New York style pizza is simply dough tossed thinly with sauce and cheese. I grew up eating Italian food, around mostly Italians, so that's the way I know how to make pizza. The main difference between different places is the kind of seasoning they use, and any additional special things that they do to make the pizza their own. One thing that we do to make our pizza different, is using pure virgin olive oil, and a special pizza seasoning blend which we make in house, which is why so many people rave about our crust. So while we don't offer Greek style pizza, even if you are a fan, you will love our pizza due to the high quality ingredients and seasoning that we use.

Yes, our pizza's are hand tossed. The difference is usually noticed in texture. Some pizza's are sheeted, using an electric sheeter. Some sheeters assist in the process and are fine, while others basically do everything and that makes for a thin chewy "manufactured" crust; more reminiscent of frozen pizza. While this can be helpful when labor is in short demand, I believe the quality hurts a bit, so we elect to do things the hard way. This is partly why so many of our customers mention to us, and our reviews, about how great our crust is.

Without a doubt, yes, Anika's Pizza makes the best pizza in NH. There is a long history of making pizza in my family so I take the quality of the pizza very serious. I am a picky pizza eater, which makes me a picky pizza chef. I've been making pizza since I was a kid growing up in NJ. I learned to make pizza from my grandfather who was a chef in the army. Years later I worked in multiple industries but one thing remained the same; no matter what career I chose, I continued making my own recipes and creating some of the best food according to any of my guests. I made pizza every Friday for years, eventually turning it into a regular thing that me and my daughter Anika did together. Early on, we discovered Anika had a dairy alergy. It was at this point that Anika and I started making pizza together using a plant-based vegan cheese for her and regular dairy cheese for me and her mother. This family tradition is where the name "Anika's Pizza" comes from. Becasuse it was this memory of making pizza together since she was 3 years old which made this a desire for us to do this in the first place.

So, I've been making pizza since the 70s, and it's not enough for me to make bland, typical pizza, but rather something that stands out above the rest, which is why we are the highest rated pizza restaurant in the lakes region of NH. This is also why we are so picky and don't just want anyone to work at our restaurant, it has to be someone that takes pizza-making seriously, and wants to make something great, not just something typical. So if you want a pizza that you will remember, that is regularly called "the best pizza I have ever had" by guests, come to Anika's Pizza next time you are visiting NH.

A small pizza is approximately 12" in diameter, and is about half the amount of pizza you will get compared to a large which is 16" in diameter.

A large pizza is approximately 16" in diameter which is twice the size of a small (12") pizza.

An extra large pizza is approximately 18" in diameter and about 27% larger than a large pizza.

Yes we do, with dairy and non-dairy plant-based vegan cheese. We have a variety of vegan toppings as well, including plant-based pepperoni, plant-based sausage, plant-based meatballs, and more!

Yes, we make sure to try all of the various non-dairy plant-based vegan cheeses and try to sell the one we feel offers the best flavor and experience. We also have a variety of vegan toppings as well, including pepperoni, sausage, meatballs, and so much more, so you don't have to settle like you do most of the time because most restaurants don't offer what you're looking for, we probably have it!

We do offer gluten free pizza and go out of our way to support people looking for options. We purchase gluten free crust and top it as we do any other pizza, but we use a different work surface, cutter, and cut in the box to limit the possibility of contamination. We even change our apron when dealing with gluten-free doughs! By default all pizza is being cooked in the same oven, so please be aware, but we have had people with serious allergies with no problems eating at our restaurant, who coincidently stated it was the best gluten-free pizza they ever had.

This is not actually a frequently asked question but I figured I would address it anyway. It doesn't come up often, probably only a handful of times. Occasionally someone will come up to the counter, usually it's after they've already finished and are walking out the door. They will ask to see the receipt and say that the price was too high and wanted to make sure we didn't charge them for something else. We've had a few argue that New Hampshire doesn't charge taxes, so we had to explain that yes, there are taxes for meals and hospitality. We don't make the money, the state does.

By the time I show all the charges, they are fine with it and understand everything. 9 times out of 10 when they ask this, It's because they've ordered an "Any Which Way You Can" Pizza. This is a more expensive pizza, unlike a pizza with multiple toppings, this is a pizza where someone says I want a quarter of this, a half of that, etc, or they want two completely different specialties, each on half the pizza. So they will ask, "I want a half vegan Betty white pizza with vegan pepperoni, and a Barbecue Chicken McFly with dairy cheese and real chicken. Please make sure the pizza is not mixed." Already most people will see the dilemma here; it's twice as long to top this pizza than it would be for to top 2 separate pizzas. Not only that, more careful consideration has to be placed on topping placement, so that there are things that don't good on the other side. Overall it's just a more difficult Pizza, so it costs more. Personally I would never recommend ordering this pizza. It just doesn't make sense to have multiple kinds of pizza on one pizza, if you want a Chicken McFly, and a Hawaii 5-0, simply order two separate pizzas. It probably won't cost much more, and you'll have more pizza to enjoy later anyway.

Also in regards to price, this isn't necessarily a question we get but it's happened a few times over the past few years... Someone will walk in, look at the menu, look at our extra large supreme pizza, which is obviously our most expensive pizza, and then ask, "it's that much for a pizza?!" Our pizzas are priced competitively, and are based on our costs, so toppings are not free for us, nor will they be free to anybody that we sell pizza to. If there's a supreme pizza that's more expensive than your budget, go with the cheese pizza, that's what I would do. I think if you go to a restaurant and want lobster or steak, but it's out of your price range, you may need to go with cod or whatever other less expensive options that restaurant has. I'm not sure that this would need to really be explained, but in general based on comments I see on the internet when it comes to people talking about restaurants, I often see lots of comments about restaurants that serve lobster and steak talking about prices... I'm assuming they're pretty expensive, so I would assume if they're pretty expensive and you can't afford it, you would just get used to not eating that particular dish possibly, or order something that you can afford. That's what I do. I only buy what I can afford to buy.

When it comes to our pricing, we tend to be equal in price with most other similar restaurants. In fact, I was looking at the menu today (September 23rd, 2026) and found that our prices are lower on many things compared to other places because we have not changed our menu in close to 2 years. I will say this when it comes to prices; we do our best to keep our prices reasonable, but will not race to the bottom as we sell high quality food that tastes great, and that costs us money, and we obviously need to make our money back. We will also not compete with gas stations, as we don't make money selling gas and cigarettes, and we only focus on selling quality food. So it's not an afterthought as it is with those businesses, it's literrally in the name and a primary thing we sell.

Toppings vary and depend on the topping. Back in my day, toppings were 25 cents and you could fill up a tank of gas for $10. But yeah, it's the late 2020's, and that hasn't been the case for decades. Anyway, toppings are sometimes expensive, and in fact, we have lost money as certain toppings had temporary price increases. Even though we have the typical "prices subject to change" everywhere on our menu, I always hate when that happens to me, so I didn't want to suprise anyone else, so we tend to just take the loss when prices rise.

Our pizza's cost more than other places because we use higher quality ingredients, including seasoning that we make in-house. I am not comparing ourselves with any pizza place, but rather, all of the food service distributors that I work with have made the comment "you are the only one buying this for a pizza restaurant, this makes your costs higher, you should consider this cheaper option..." I have heard that from 4 food distributors and ignore them every time because I would rather sell great food and offer quality toppings, than to sell whatever is edible.

This was already answered in the Food FAQs, so please view the answer there.